Crunchy Cocoa-Chili Lime Chickpeas
An original, addictive snack of oven-roasted chickpeas baked until crisp, then coated in a balanced blend of cocoa, chili, lime, and a touch of honey. It brings together toasty, citrusy, sweet, and spicy notes in a light, crunchy bite.
Ingredients
- 400 g cooked chickpeas, drained (well dry with toalla of cocina)
- 15 ml olive oil
- 15 ml honey
- 8 g unsweetened cocoa powder
- 1 unit lime zest (solo the parte verde)
- 15 ml lime juice (freshly squeezed)
- 3 g chili powder
- 1 g garlic powder
- 3 g fine salt
- 4 g brown sugar
Nutrition facts
per serving
Approximate nutritional information
Allergens
No declared allergens
Instructions
- 1
1. Preheat the oven to 200 °C / 400 °F and line a baking sheet with parchment paper.
- 2
2. Pat the cooked, drained chickpeas very dry with a kitchen towel to remove moisture. For an even crispier texture, gently rub them to loosen some of the skins.
- 3
3. Place the chickpeas on the baking sheet, toss with the olive oil, and spread them in a single layer. Roast for 25 minutes at 200 °C / 400 °F.
- 4
4. Meanwhile, in a small bowl, mix the cocoa powder, chili powder, garlic powder, salt, and brown sugar.
- 5
5. In another large bowl, combine the honey, lime juice, and lime zest.
- 6
6. Remove the chickpeas from the oven, transfer them to the bowl with the honey-lime mixture, and toss quickly to coat them lightly.
- 7
7. Sprinkle the cocoa-spice mixture over the chickpeas and toss well so every chickpea is seasoned.
- 8
8. Return the chickpeas to the baking sheet and bake for 10 more minutes at 190 °C / 375 °F, stirring once halfway through so they dry evenly.
- 9
9. Remove from the oven and let cool on the tray for 5 to 10 minutes; they will become crunchier as they cool. Serve right away or store once completely cooled.
Chef tips
Drying the chickpeas well is the key to a crunchy result. Do not cover them while cooling, because trapped steam softens the texture.
Substitutions
You can replace the honey with maple syrup for a vegan version. Lime can be swapped for lemon, and brown sugar can be replaced with coconut sugar.
